Taco Tuesday—Mason Jar Style

I enjoy recipes that are flexible with ingredients you already have in your kitchen—and most of these ready-to-go mason jar salads are no exception.

Tips: Use a wide-mouth, 16-ounce mason jar (or other tall glass or plastic container with tight lid).

  • Put the dressing in first, to avoid a soggy salad.
  • Pile in individual ingredients, in the order listed—hardy vegetables or proteins on the bottom, delicate leaves and seeds on top.
  • You can store the salad for 1-2 days.
  • When ready to eat, shake and tumble jar until contents are mixed, and enjoy! Eat it straight from the jar (great for a picnic!) or pour into a bowl.



Prep Time:

20 minutes


2 Tablespoons ranch dressing (I like Annie’s Cowboy Ranch)

  • ¼ cup black beans, rinsed and drained
  • ¼ cup corn kernels, thawed from frozen
  • ¼ cup chopped red bell pepper or 1 chopped tomato
  • ¼ avocado, chopped
  • 1 cup mixed greens or chopped romaine lettuce
  • 1 tablespoon shredded cheddar cheese


  • In 16-ounce mason jar, layer ingredients in the following order: dressing, black beans, corn, pepper, avocado, lettuce, and cheese. Screw on lid and refrigerate.

    When ready to eat, shake jar until contents are mixed and enjoy.